February 3, 2010
Last night’s supper was so quick and so tasty, I surprised even myself. I was just in the mood for the pork chop I’d bought at The Ginger Pig, and the dinky little onion squash I picked up at one of the vegetable stalls struck me as the perfect accompaniment.
Squash, it seems to me, has become quite a trendy vegetable. There’s certainly a much wider variety available now – and, to be honest, they were something I only ever used to associate with naff Harvest Festival displays in remote village halls.
But they are so cheap, and, I have pleasantly discovered, so sweetly delicious, that I have decided to give them a second chance.
Never having cooked onion squash before, I did some reading up on it, and got the impression it would be soft enough to cook and eat with the skin on.
So, I quickly browned the pork chop in a frying pan, removed it to a plate, then sliced the squash and added it to the pan. After about 5 minutes, I put the chop back in, seasoned with salt and pepper, added a few chopped sage leaves and a little water to stop it all sticking, and left it to simmer.
As predicted, the squash was nice and tender after another 5 minutes or so, which was how long it took for the pork to cook, too. Being a bit of a pea fiend, I added a handful of frozen ones to pad out the meal, and as soon as they were cooked through, I served up.
All in all, it took about 20 minutes to put this dish together. And about 2 minutes to eat it!